Bonnies Spooky Witches Fingers Recipes

SPOOKY WITCHES' FINGERS

Steps:

• Combine the butter, sugar, egg, almond extract, and vanilla extract in a mixing bowl. Beat together with an electric mixer; gradually add the flour, baking powder, and salt, continually beating; refrigerate 20 to 30 minutes.
• Preheat oven to 325 degrees F (165 degrees C). Lightly grease baking sheets.
• Remove dough from refrigerator in small amounts. Scoop 1 heaping teaspoon at a time onto a piece of waxed paper. Use the waxed paper to roll the dough into a thin finger-shaped cookie. Press one almond into one end of each cookie to give the appearance of a long fingernail. Squeeze cookie near the tip and again near the center of each to give the impression of knuckles. You can also cut into the dough with a sharp knife at the same points to help give a more finger-like appearance. Arrange the shaped cookies on the baking sheets.
• Bake in the preheated oven until the cookies are slightly golden in color, 20 to 25 minutes.
• Remove the almond from the end of each cookie; squeeze a small amount of red decorating gel into the cavity; replace the almond to cause the gel to ooze out around the tip of the cookie.

WITCHES' FINGERS RECIPE

Steps:

• Using a food processor, beat the butter and sugar until pale. Add the egg and vanilla, and whisk again. Sift in the flour and baking powder, and mix to form a soft dough. Chill for 30 mins.
• Heat oven to 180C, gas 4. Divide the dough into 45 and roll each piece into a finger shape. Press the back of a knife into the dough to make knuckles. Lightly press an almond where the nail would be. Put on lined baking trays and chill for 30 mins. Bake for 10-12 mins until pale golden.
• Once cooled, spoon a little jam onto the nail base and top with an almond.

SPOOKY WITCHES' FINGERS

Steps:

• Combine the butter, sugar, egg, almond extract, and vanilla extract in a mixing bowl. Beat together with an electric mixer; gradually add the flour, baking powder, and salt, continually beating; refrigerate 20 to 30 minutes.
• Preheat oven to 325 degrees F (165 degrees C). Lightly grease baking sheets.
• Remove dough from refrigerator in small amounts. Scoop 1 heaping teaspoon at a time onto a piece of waxed paper. Use the waxed paper to roll the dough into a thin finger-shaped cookie. Press one almond into one end of each cookie to give the appearance of a long fingernail. Squeeze cookie near the tip and again near the center of each to give the impression of knuckles. You can also cut into the dough with a sharp knife at the same points to help give a more finger-like appearance. Arrange the shaped cookies on the baking sheets.
• Bake in the preheated oven until the cookies are slightly golden in color, 20 to 25 minutes.
• Remove the almond from the end of each cookie; squeeze a small amount of red decorating gel into the cavity; replace the almond to cause the gel to ooze out around the tip of the cookie.

SPOOKY WITCHES' FINGERS

Steps:

• Combine the butter, sugar, egg, almond extract, and vanilla extract in a mixing bowl. Beat together with an electric mixer; gradually add the flour, baking powder, and salt, continually beating; refrigerate 20 to 30 minutes.
• Preheat oven to 325 degrees F (165 degrees C). Lightly grease baking sheets.
• Remove dough from refrigerator in small amounts. Scoop 1 heaping teaspoon at a time onto a piece of waxed paper. Use the waxed paper to roll the dough into a thin finger-shaped cookie. Press one almond into one end of each cookie to give the appearance of a long fingernail. Squeeze cookie near the tip and again near the center of each to give the impression of knuckles. You can also cut into the dough with a sharp knife at the same points to help give a more finger-like appearance. Arrange the shaped cookies on the baking sheets.
• Bake in the preheated oven until the cookies are slightly golden in color, 20 to 25 minutes.
• Remove the almond from the end of each cookie; squeeze a small amount of red decorating gel into the cavity; replace the almond to cause the gel to ooze out around the tip of the cookie.

BONNIE'S SPOOKY WITCHES FINGERS

Steps:

• Combine the butter, sugar, egg, almond extract, and vanilla extract in a mixing bowl. Beat together with an electric mixer; gradually add the flour, baking powder, and salt, continually beating; refrigerate 20 to 30 minutes. (Don't skip this step.)
• Preheat oven to 325 degrees F (165 degrees C). Lightly grease baking sheets. (I use parchment paper, no need to grease)
• Remove dough from refrigerator in small amounts. Scoop 1 heaping teaspoon at a time onto a piece of waxed paper. Use the waxed paper to roll the dough into a thin finger-shaped cookie. Press one almond into one end of each cookie to give the appearance of a long fingernail. Squeeze cookie near the tip and again near the center of each to give the impression of knuckles. You can also cut into the dough with a sharp knife at the same points to help give a more finger-like appearance. Arrange the shaped cookies on the baking sheets.
• Bake in the preheated oven until the cookies are slightly golden in color, 20 to 25 minutes.
• Remove the almond from the end of each cookie; squeeze a small amount of red decorating gel into the cavity; replace the almond to cause the gel to ooze out around the tip of the cookie. I liked mine natural color.
• Cook's Tip: You can add green food coloring to the dough and when you take them out of the oven , you can add a single chocolate chip for a wart. You can add red gel food coloring or raspberry jam for the severed end of the finger. Possibilities are endless! The cookies do enlarge when baked (almost double the thickness) so make sure you don't make them too round when you are rolling them out. My Dad wanted me to make a hand with a thumb, so I gave it my best shot! LOL! This was so much fun! Enjoy!

SPOOKY WITCHES' FINGERS

Steps:

• Combine the butter, sugar, egg, almond extract, and vanilla extract in a mixing bowl. Beat together with an electric mixer; gradually add the flour, baking powder, and salt, continually beating; refrigerate 20 to 30 minutes.
• Preheat oven to 325 degrees F (165 degrees C). Lightly grease baking sheets.
• Remove dough from refrigerator in small amounts. Scoop 1 heaping teaspoon at a time onto a piece of waxed paper. Use the waxed paper to roll the dough into a thin finger-shaped cookie. Press one almond into one end of each cookie to give the appearance of a long fingernail. Squeeze cookie near the tip and again near the center of each to give the impression of knuckles. You can also cut into the dough with a sharp knife at the same points to help give a more finger-like appearance. Arrange the shaped cookies on the baking sheets.
• Bake in the preheated oven until the cookies are slightly golden in color, 20 to 25 minutes.
• Remove the almond from the end of each cookie; squeeze a small amount of red decorating gel into the cavity; replace the almond to cause the gel to ooze out around the tip of the cookie.

SPOOKY WITCHES' FINGERS

Steps:

• Combine the butter, sugar, egg, almond extract, and vanilla extract in a mixing bowl. Beat together with an electric mixer; gradually add the flour, baking powder, and salt, continually beating; refrigerate 20 to 30 minutes.
• Preheat oven to 325 degrees F (165 degrees C). Lightly grease baking sheets.
• Remove dough from refrigerator in small amounts. Scoop 1 heaping teaspoon at a time onto a piece of waxed paper. Use the waxed paper to roll the dough into a thin finger-shaped cookie. Press one almond into one end of each cookie to give the appearance of a long fingernail. Squeeze cookie near the tip and again near the center of each to give the impression of knuckles. You can also cut into the dough with a sharp knife at the same points to help give a more finger-like appearance. Arrange the shaped cookies on the baking sheets.
• Bake in the preheated oven until the cookies are slightly golden in color, 20 to 25 minutes.
• Remove the almond from the end of each cookie; squeeze a small amount of red decorating gel into the cavity; replace the almond to cause the gel to ooze out around the tip of the cookie.

SPOOKY WITCH FINGER COOKIES

Steps:

• In a large mixing bowl mix together the butter, powdered sugar, egg, vanilla, and almond extract.
• Stir in salt, baking powder, and flour and mix until combined well.
• Add in green food coloring until you get the color you desire.
• Leave dough in the mixing bowl and cover bowl with plastic wrap and chill for about 20 minutes.
• Remove from fridge and roll dough into 1 1/4 inch balls.
• Then roll each ball into a finger shape about 4-5 inches long. Press an almond into the end of each finger. Using a toothpick make indentations to resemble creases in the fingers where knuckles would be.
• Place fingers on a baking sheet lined with parchment paper.
• Heat oven to 325 degrees F. Bake for 10-15 minutes or until set. You don't want to overcook these cookies or they will dry out and break easily.
• Cool completely before adding the gel. When cooled, remove the almond and place a little red gel at the base of the nail bed and then replace the almond. Press so that the gel shows around the nail.
• You can also add gel or jam to the end of the finger or you can leave them the way they are.
• These witch fingers are so delicious dipped in jam.